Vanilla Bean Panna Cotta with Candied Kumquats

Vanilla Bean Panna Cotta with Candied Kumquats

inspired by Laurey Masterton's The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen

This subtle and silky dessert has quickly become one of our favorites. I like that it's easy and not too sweet. It's also a fantastic canvas to showcase a more exotic flavor. R wanted to use a whole vanilla bean in the panna cotta; I thought it would work well under my Honey-Candied Kumquats.

Ingredients

1 envelope gelatin
1/4 cold water
2 C organic half-and-half
1/4 C organic granulated honey
1 vanilla bean, caviar scraped and pod reserved

Procedure
Dissolve the gelatin in cold water. Place the other ingredients - including vanilla bean caviar and pod - in a medium saucepan and heat till it begins to steam. Do not let it boil. Let steep for 10 minutes. Strain out the vanilla pod.

Pour the cream into the gelatin and stir till completely dissolved. Pour the mixture into your serving containers and let chill, uncovered, until set. At least four hours. Serve with a spoonful of the candied kumquats over the top.

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